i A
Selection of Tested
Recipes
me
COMPILED BY %
ye |
a THE LADIES
—OF THE—
HOWE RED CROSS BRANCH |
HOWE, - - INDIANA
MEASUREMENTS
1 tsp.—1 teaspoon.
1 tbsp.—1 tablespoon.
1 c.—1 cupful.
, br.—brown. gran.—granulated.
. Bak. powd.—Baking Powder.
TIME TABLE FOR MEATS AND FISH.
Boiled meat requires from 15 to 20 minutes per lb.
Roast Beef requires from 10 to 15 minutes per lb.
Roast Mutton requires from 12 to 15 minutes per lb.
Roast Veal requires from 17 to 20 minutes per lb.
Roast Pork requires 20 or more minutes per b.
Roast Chickens or Turkeys 15 to 20 minutes per lb.
Baked whole fish (as bluefish) require about one hour.
Broiled Beefsteak, one inch thick, requires from 4 to 10
minutes.
Broiled Beefsteak, one inch and a half thick, requires 8 to
15 minutes.
Broiled Lamb or Mutton Chops require from 6 to 10 minutes.
: “A pint’s a pound
- The World around.”
MEASURES OF CAPACITY.
Four even teaspoonfuls liquid equal one even tablespoonful.
— : Three even teaspoonfuls dry material equal one even table-
spoonful.
Sixteen even tablespoonfuls liquid equal one cupful.
Twelve tablespoonfuls dry material equal one cupful.
Two cupfuls equal one pint.
Four liquid cupfuls equal one quart.
Four cupfuls flour equal one quart or one pound.
Two cupfuls solid butter equal one pound.
Two cupfuls granulated sugar equal one pound.
Two and one-half cupfuls powdered sugar equal one pound.
+ One pint milk or water equals one pound.
One dozen eggs should weigh one and one-half pounds.
Skim milk is heavier than whole milk, and cream is lighter
than either, while pure milk is three per cent heavier than water.
~~
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KNOX GELATINE comes in two packages—PLAIN and ACIDU-
LATED (Lemon Flavor).
THE GOSHEN MILLING COMPANY
Manufacturers of the celebrated Flour
“G-E-R-B-E-L-L-E”
Milled according to Government regulations, at
GOSHEN, INDIANA
BREADS
BREAD
For wheat bread take 1 qt. water, 4 large potatoes or
1 pt. when mashed.
1 tbsp. salt Y4 cake yeast foam or Fleish-
1 tbsp. sugar’ man’s
1 tbsp. lard
Soak yeast in luke warm water at noon, boil the potatoes
in 1 qt. water and mash. When cool, add other ingred-
ients. Set in warm place to rise over night.
Sift and warm flour in morning; warm yeast.
Stir quite stiff in three sieves of flour. This makes three
small loaves.
WAR BREAD
14 ¢ cooking molasses 1 c nuts and dates mixed or
1 c brown sugar 1 e cooked prunes
¥% c corn meal 2c milk
114 c white flour 4 ¢ melted fat
2c graham flour 1% tsp. A. & H. soda dissolv-
1% tsps. salt ed in 2 tbsps. hot water
4 tsps. baking powder added last
Let rise 20 minutes before putting into a moderate oven.
In place of nuts and fat, can substitute 1 c of peanut but-
ter.
OATMEAL YEAST BREAD
4 es. rolled oats 1 tbsp. lard
2 tbsps. sugar 1 tbsp. salt
3
KNOX GELATINE is GUARANTEED to please or money back
re
4cs. water or milk and water scalding hot, pour over dry
ingredients. Let stand until luke warm.
Add 1 cake of compressed yeast after softening in 14 c
water. Stir in enough white flour to make stiff, about 7
or 8 cups, and knead. Let rise until double its bulk,
knead again and put in pans to rise. When light, bake
45 to 60 minutes.
OATMEAL BREAD
1 c oatmeal 1% tsps. salt
1 pt. boiling water 4 es. flour
1 tbsp. shortening Y cake yeast
¥% c molasses
Pour boiling water over oats and shortening. Let stand
1 hr. Mix other ingredients and let stand over night.
_Add flour, make into loaf, rise and bake.
BRAN BREAD
1 qt. of bran 1 egg
1 pt. flour 1 tbsp. A. &. H. soda
1 pt. sweet milk 3 tsps salt ‘
Y ec molasses
Bake in small pans 45 minutes.
SPOON CORN BREAD
1 pt. sweet milk scalded. 1 pt. corn meal; make mush,
slightly cool. Then beat in the yolks of 4 eggs, 1 tbsp.
melted butter, 1 tbsp. sugar, salt to taste. Stir in thor-
Add flour, make into loaf, rise and bake.
25 minutes. Serve with spoon.
CORN DODGERS
2 ¢ corn meal, white prefer-3 tsp. B. P.
red 2 tbsp. melted fat
1 tsp. salt 1 es. milk
Sift dry ingredients. Add to them fat and milk; form in
small pats. Cook on well greased griddle.
CORN MEAL PUFFS
3 cs corn meal mush rubbed while warm through colan-
der; add 14 ¢ sweet milk; 1 ¢ white flour; 3 tsps. B. P.
sifted into flour. Beat flour into milk, 2 eggs, well
whipped, then mush, with 1 tbsp. melted fat. Batter
should be as thick as cake. Bake in hot gem irons in a
quick oven.
The KNOX ACIDULATED package contains flavoring and coloring.
CORN BREAD
1 eg 1c cornmeal
ie Die milk 1% e white flour
3 teeD shortening Bake in thin layers
1 tsp. A. & H. soda
SPICED CORN BREAD
1 ¢ corn meal Y% c sour milk
1% e¢ whole wheat flour Y% c water
\% ¢ rye flour 1 tsp. ginger
Y4, ¢ molasses 1 tsp. cinnamon
1% tsp. salt 1% tsp. cloves
Y% tsp. A. & H. soda ¥Y, ¢ raisins
Mix all dry ingredients; add milk, water, molasses, then
floured raisins. Bake in loaf pan 1 hour in moderate
oven.
STEAMED CORN BREAD
1 ¢ corn meal 1 ¢ graham flour
1 ¢ sour milk * c molasses
1 tsp. A. & H. soda 4 tsp. salt
Steam 21% or 3 hrs.
GRAHAM BREAD
1% pt. milk 11% tsp. salt
i% pt. water 1% yeast cake, softened in
34, ¢ molasses 1-3 ¢ warm water.
Scald milk, when luke warm put all together; add equal
parts of graham and white flour until stiff enough to
mould. Let rise over night. Mix down, when light,
make into loaves.
DELICIOUS BROWN BREAD
Y% e sugar 1 ¢ white flour
1% c molasses 21% ce graham flour
2 eggs, well beaten 1c raisins (chopped)
2 tbsp. melted butter 1 tsp. A. & H. soda
2 cs. sour milk 1 tsp. salt
Mix well, bake 1 hr. in moderate oven.
NUT BREAD
8 ¢ graham flour Y c sugar or corn syrup
5 tsp. B. P. 14% c milk
1% tsp. salt 1c chopped nuts
5 ‘
SSW Mhraf- ¥F ee
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1% Lhe fo a
js
KNOX GELATINE makes Desserts, Salads, Candies, Puddings,
Ices, Etc.
EAST SIDE GROCERY & DRUG STORE
We can supply your wants with drugs of quality and a
fresh line of groceries. Trade at Durand’s store where
quality talks.
HOWE, INDIANA
Mix flour, B. P., salt, add milk and sugar and nuts.
Pour into greased pan. Let stand in warm place 380
minutes. Bake 45 minutes in moderate oven.
MUFFINS
2 ¢ flour 11% tsp. sugar
VY tsp. salt 1 tbsp. shortening
8 tsps. B. P. 1c milk
1 egg
Bake 15 to 20 minutes
GRAHAM GEMS
8 tbsp. sugar 2 tbsp. white flour
egg Graham flour to make stiff
2 tbsp. melted lard enough to drop from
1 ¢ sour milk spoon.
1 tsp. A. & H. soda
CORN MEAL MUFFINS
% ¢ corn meal 1 tbsp. shortening
14 ¢ flour 1 tbsp. sugar
1 ¢ milk 1 egg
8 tsp. B. P. 1 tsp. salt
Scald corn meal with hot milk. Cool and add the other
ingredients. Bake 25 minutes.
CORN MEAL AND HOMINY WAFFLES
1 ce hominy or cooked rice 1% tsp A. & H. soda
Y% e corn meal 1 ¢ sour milk
Y% ce flour 1 or 2 eggs
1 tsp. salt
BRAN MUFFINS
2c bran Y, tsp. salt
1c wheat flour 1 tsp. A. & H. soda
1% ¢ sour milk
Mix well. Will make 12 muffins
6
= |
Use KNOX GELATINE if you would be sure of results.
BRAN MUFFINS
1c sour milk 2c bran
1c flour 1 egg
14 ¢ molasses 2 tsp. A. & H. soda
ietsp. B; RP: 2 tbsps. shortening
Bake 15 to 20 minutes
CORN FRITTERS
10 ears sweet corn 4 ¢ butter
% e milk 3 eggs, salt and pepper
Cut through kernels and scrape; add butter, milk, flour,
seasoning. Lastly beaten eggs. Fry in hot butter.
GRAHAM GEMS
2 ¢ sour milk 1 tsp. A. & H. soda dissolv-
2 tbhsps. molasses or br. ed in hot water
sugar 21% ec graham flour
Have gem irons sizzling hot and well greased. Bake in
quick oven. To make more tender add 1 tbsp. fat.
BRAN GEMS
Make same as graham except in place of graham use
2c bran and 1 c wheat flour.
BAKING POWDER BISCUIT
2 ¢ flour 4 level tsp. B. P.
1 tsp. salt
Sift into mixing bowl; add 2 level tbsps. lard, mix thor-
oughly and add gradually 1 scant c sweet milk. May be
turned on lightly floured board and rolled or simply
dropped into pans. Bake 20 minutes in hot oven. Also
fine for drop dumplings.
POTATO BISCUIT
1 c mashed potato 1 tsp. sugar
2 ¢ flour 1 tsp. salt, scant
3 tsps. B. P., sifted with flour, salt and sugar
Into this work 1 tbsp. shortening. Add potato, use
enough sweet milk to make a dough which can be hand-
led. Roll out and bake in quick oven.
OATMEAL BISCUIT
1% ¢ flour 2 tbsps. sugar
Sitspe balks 1% tsp. salt
7
:
:
:
Simply add water and sugar to the KNOX ACIDULATED package.
14 ¢ cooked oatmeal 6 tbsps. shortening
+ ¢ water
Sift B. P., sugar and salt together; add oatmeal, melted
shortening, water. Mix into soft dough. Roll and cut
into biscuit. Put in greased pans and bake 20 minutes
in moderate oven.
SHORT CAKE
2 ¢ flour 2 tsp. B. P.
Pinch of salt 1 c sweet milk
4 tbsps. lard
Stir to smooth batter and pour into baking pan.
POTATO BISCUIT
1 ¢ sugar Y% ec butter and lard
1 c mashed potatoes 1c yeast, soft
3 eggs
Mix all together and let rise. Add flour, mix into loaf,
let rise until light. Roll out and cut into biscuit. Let
rise until light.
WHY SUFFER
Those Nervous Headaches which
are the lot of so many Housewives
and Mothers.
Dr. Miles Anti
Pain Pills
Seldom Fail to Relieve Any Ache or Pain.
For Sale by All Druggists.
MILES MEDICAL CoO., Elkhart.“ *_u.
8
- we aA
For Dainty Delicious Desserts use KNOX GELATINE.
MEATS
MEAT AND RICE CHARTRUES
4 ¢ cooked rice or mashed 1 tbsp. chopped parsley
potatoes ¥Y, c bread crumbs
2 ¢ left over meat 1 egg
1 tsp. salt Liquid to moisten (gravy
\, tsp. pepper milk, meat stock or toma-
2 tbsps. onion (very fine) toes)
Line bottom and sides of oiled baking dish with rice or
potatoes. Fill center with other ingredients thoroughly
mixed. Cover with rest of rice or potatoes, cover and
steam 45 minutes. Serve with tomato sauce.
TURKISH PILAF
2 tbsp. fat 14 tsp. salt
3 tbsp. onion(chopped fine) pepper
Y% c rice Yy pimento
8 ¢ tomato juice 1 to 14% ¢ chopped meat
Cook fat onions and rice together until the rice browns,
add salt, pepper and hot tomato juice. Cook in double
boiler until rice is almost tender. Add meat (any left
over) and pimento and finish cooking.
BEEF LOAF
2 pounds round beef chopped or ground fine, 2 eggs well
beaten, 1 cup sweet milk, 144 cup bread or cracker
crumbs, season with salt, pepper, suet or fat. Bake 1
VY, hours.
BEEF IN CASSEROLE
1% lb. beef or mutton 2 green peppers or pimen-
2 carrots toes
1 onion Salt and pepper
1 turnip 11% ¢ tomato juice
Cut meat in pieces to serve, sear thoroughly in hot slight-
ly oiled pan. Put in covered casserole, add vegetable
and hot tomatoes and seasoning and cook 4 hours in slow
oven. Potatoes may be cooked in this dish or cooked
separately.
MEAT SUBSTITUTE
1 ci... 1 dry crumbs (any kind of bread except corn)
pour over this #¢ of scalded milk, add 2 tablespoons
9
Pink Coloring for fancy desserts in each package of KNOX GELA-
TINE.
of peanut butter, 1 cup ground roasted peanuts, 1 onion
finely minced, pepper, salt, celery seed, or any seasoning
desired; mix thoroughly and add 1 egg, yolk in first, 1
teaspoon baking powder, 2 tablespoons milk. Bake 25
minutes or long enough to brown. Serve with tomato
sauce. Could use gravy or brown sauce instead of the
scalded milk.
“*. HAMBURGER AND RICE
1 pound hamburger, well 1 can Campbell’s tomato
~ seasoned soup
8 c cooked rice or hominy
Season steak with salt, pepper and onion (if not already
seasoned). Shape about 114 inch thick, pan broil, put on
chop plate or platter. Put hot rice on and around the
steak. Pour hot soup over all. In place of the tomato
UD thickened, well-seasoned strained tomatoes may be
used,
USING A CHEAP CUT OF MEAT
Cut raw meat into 2 inch pieces, add small carrots and
onions, having twice as many vegetables as meat. Fry
meat in hot fat until brown, arrange vegetables and meat
alternately in baking dish, season, pour over this a sauce
made of 2 tbsp. flour browned in 1 tbsp. fat, stir in 1 pt.
boiling water. The sauce should nearly cover the vege-
tables. Cook 114 hours.
MEAT OR CHICKEN TAMALES
8 c cooked corn meal, 1 tbsp. fat, 2 tbsp. onion (chop-
ped), little celery and green pepper (chopped), 1% ¢
meat or chicken, seasoning, 2-3 can tomatoes. Cook
onions in fat, add meat and tomatoes. Put 1 inch layer
mush in baking dish next meat mixture, layer mush on
5 top.. Bake 30 minutes in moderate oven.
LEFT OVER MEAT DISH
1 cup macaroni (cooked in salt water), put any left over
meat with small onion through food grinder, add a lit-
tle water or gravy, season. Put macaroni in baking dish
then meat and small can tomatoes, cover with bread
ie lull =
; crumbs. Bake 14 to34 hour. .
=" WIENER SCHNITZEL
; »1 pound hamburg steak, 2 onions (chopped), seasoning.
10
Try KNOX ACIDULATED GELATINE with the Lemon Flavor
enclosed.
HOWE MEAT MARKET
Solicits the patronage of the people of Howe and sur-
rounding country. Highest prices paid for produce.
Full line of fresh groceries. My aim is to please my cus-
tomers.
J. A. MUNDAY.
Roll into balls, size of walnut, put in pan and pour over
a large cup tomato sauce. Bake 34 hour.
BAKED HAM
1 slice ham, 1 inch or more thick (center cut); 1 tsp.
flour; 1 tsp. sugar; slice 2 medium sized tomatoes, sea-
soning. Put this over the ham in a baking dish with 1
tbsp. butter, little hot water, few cloves or bay leaves.
Bake 3-4 hour.
MUTTON STEW
Brown shoulder of mutton on either side. Cover meat
with water. Let simmer 2 or 3 hours. Put in onions
and carrots as desired for 114 hrs. before serving. When
removed from kettle use liquor for gravy.
VEAL SHANK
1 shank veal 1 bay leaf
1 shank pork Salt and pepper
2 cloves 1 tbsp. vinegar
Cook meat until it can be cut into pieces. Return to ket-
tle with liquor. Add the seasonings and vinegar. Boil
5 minutes, turn into mould and let stand several hours.
TO ROAST PORK
Put roast in kettle and sear with hot water; ltsp. mus-
tard; 14 c vinegar, pour over meat when brown; salt and
pepper. Cook slowly, add a little water if necessary.
Put in hot oven to finish cooking.
FOR MEATLESS DAYS
Serve poached eggs on toast
Put 114 ¢ milk in double boiler, when hot add -4 lb. of
cheese (cut fine), dissolve then add 144 ec soft bread
crumbs and 1 tbsp. corn starch or flour, season. Pour
ala E
KNOX GELATINE makes dainty desserts for dainty people.
this over the eggs on toast.
In place of the usual “meat pie’ make “Shepherd’s Pie”
substituting mashed potato for the usual baking powder
biscuit crust.
CURING MEATS
CORNED BEEF
2 gals water 1 lb. sugar
2 lbs. salt (do not use more) 2 tbsp. baking soda
1 oz. salt petre
Boil, skim and pour on hot. In two weeks re-heat, skim
let get cold. Wash meat and pour on. A weight should
be put on to keep meat in brine.
HAMS
For every 10 hams of moderate size use
31 Ibs. salt 2lbs. brown sugar or
1 lb. salt petre % granulated
Mix thoroughly, rub over hams both sides every day or
two until mixture is taken up. After this put in brine,
strong enough to bear an egg. In three weeks take out
of brine, drain, hang up and smoke.
SAUSAGE
80 lbs. meat 4 oz. pepper
2 Ibs. salt 1 tbsp. capsicum
DRIED BEEF
20 lbs. beef 1 tsp. salt petre
1 pint salt Y, lb. brown sugar
Mix, divide in 3 parts, and rub well into the beef on suc-
cessive days. Keep in a jar and turn each day for one
week in the liquor it will make, then hang up and dry.
GEORGE D. SEARING
Furniture, Insurance, Undertaking and Notary Public
HOWE, INDIANA
Representing the following Fire Insurance Companies—Home,
Aetna, Hartford, National, Hanover, Fireman’s Aid, Fidelity-Phen-
ix, Phoenix of Hartford, and the American Surety Company, Hart-
ford Accident and Indemnity Company.
12
KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons.
POULTRY
CHICKEN
To cook old chicken; cut in parts as for fricassee. Put
2 tbsp. lard or substitute in kettle over fire, when melt-
ed put in the chicken, season with salt, pepper and pour
over all 34, c of water. Put on air tight cover and inlg
hour turn the pieces over. Simmer very slowly for 3
hours and no more liquor will be needed. This is called
smothered chicken by Southern cooks. A very good
gravy can be made by liquor remaining when chicken is
removed.
CREOLE STEW
1 chicken 1 qt. strained stewed to-
2 tbsp. butter matoes
3 good sized onions (sliced) 1 tsp. salt
1 pt. celery (chopped) 1 sweet pepper (chopped)
1 can corn
Put butter in sauce pan; add onions; cook until soft. Put
in chicken which has been disjointed, placing white meat
on top. Add celery, tomatoes and seasoning. Cook
slowly from 8 to 4 hours, depending upon size of chick-
en. When ready to serve—heat corn make a border
on a platter of boiled rice with corn on top and strain
sauce over all.
CHICKEN CURRY
2 large onions (cut fine) 1 cup tomatoes (canned)
¥% ¢ butter 2 tsp. salt
3 Ib. chicken (cut in small 14 tsp. pepper
pieces) Serve with boiled rice
1 tbsp. curry powder
Fry onions in butter, then put in chicken, tomatoes and
seasoning; cover and cook until chicken is tender. When
ready to serve, thicken with flour.
FRICASSEED TURKEY
Cut remains of cold roast turkey into neat slices; put
bones and trimmings into a kettle with a bunch of savory
herbs, an onion, a little lemon peel, pepper and salt, and
1 pint of water; put on stove and boil 25 minutes; then
strain and lay in pieces of turkey. When warm, beat
yolk of an egg with 2 tbsp. cream; add to mixture, and
when it thickens, it is ready to serve.
13
See that the name K-N-O-X is on each package of gelatine you buy.
CHEESE DISHES
WELSH RAREBIT
1c hot milk \% tsp. mustard
1 tsp. flour 1, lb. cheese (grated)
1 tsp. fat 1 egg well beaten
Y% tsp. salt Pinch red pepper
Heat milk, mix cheese, egg and dry ingredients in sauce-
pan and add the hot milk, stirring and cooking slowly
until smooth as cream. Take from fire, add butter or
fat, stir well and pour over toast.
CHEESE PUDDING
Butter slices of bread and cut in small squares. Put in
baking dish a layer of bread and a layer of grated
cheese alternately until dish is filled; beat 1 egg into 1
pint of milk and pour over it. Bake 34 of an hour.
CHEESE SOUFFLE
1 cup of bread crumbs, 3 tbsp. melted butter or fat, 1
\% cups chopped cheese, 144 cups sweet milk, 3 eggs
beaten separately; add whites last; 14 tsp. paprika.
Bake 20 minutes in well greased pan.
CHEESE FONDUE
Mix together 1 c of milk, 1 ¢ soft fine bread crumbs, 14
c grated cheese; add 1 egg slightly beaten; season with
Yj, tsp. salt and pinch of cayenne pepper. Put into a
buttered baking dish and bake 20 minutes in a moderate
oven. Serve at once.
RAREBIT NO. 2
Melt 3 tablespoons butter, in this cook a Bermuda onion
chopped fine, add 1 pound cream cheese cut fine, when
smooth add 1 can Campbell’s tomato soup; last add 1
egg beaten. Serve on crackers or toast.
CHEESE CROQUETTES
3 tbsps. fat Y ¢ flour
2-3 c milk 114 ¢ grated cheese
1c (left over) macaroni, salt, pepper, pinch of mustard.
Make a thick white sauce using fat, salt, pepper, flour
and milk. When well done add the egg without first
14
KNOX ACIDULATED GELATINE—no bother—no trouble—no
squeezing lemons.
beating, stir until well blended and then add cheese.
When the cheese has melted remove from the fire, and
when beginning to be thick add macaroni cut in small
pieces. Allow this to cool, form into croquettes, dip in
egg diluted with small amount of water, roll in cracker
meal and fry in deep fat. Can be baked in ramekins.
15
Where recipes call for Gelatine use KNOX GELATINE
FISH
FISH CHOWDER
VY Ib. salt fish (as cod) or 8 ¢ diced potatoes
1 lb. fresh or canned fish 1 qt. milk
14% oz. fat salt pork, or Salt and pepper
83 tbsp. meat drippings 12 soda crackers
2 tbsp. chopped onions
If salt fish is used, break in small pieces and soak until
soft. Cut pork into small pieces, cook until brown, add-
ing onion during last of cooking. Add potatoes to pork
and onions, cover with water and cook until tender.
When almost tender add fish. Add milk and seasoning
and heat. Add crackers just before serving. Serve
very hot.
CODFISH WITH RICE TOMATOES
(Any salt fish may be used)
1c salt cod 1 ¢ cooked rice
2 tbsp. fat 1 c tomatoes
2 tbsp. onion cut fine Salt and pepper
Soak codfish over night. Brown with onion in fat. Add
rice, tomatoes and seasoning and cook in double boiler
until fish is tender.
FISH BALLS
2 ¢ potatoes mashed or 1c salt fish
2 ¢ corn meal mush 1 egg
2 tsp. fat salt
pepper
Soak fish over night and cook until tender. Add to the
mashed potatoes, or corn meal mush, seasoning and egg.
Shape and saute or bake in the oven.
FISH LOAF
1 can salmon or tuna fish 2c cooked rice or peas
2 tbsp. fat 1% small onion
1% tsp. salt Pepper
Mix all together, moisten with liquid in can. Bake in a
moderate oven in covered dish 1 hour or steam 40 min.
SALMON LOAF
(Serves Ten)
1 lb. can salmon Salt and pepper
16
FOUR PINTS of jelly in each package of KNOX GELATINE
1 tbsp. fat 1 tsp. lemon juice
Y% c crumbs Y ¢ milk
\% tbps. parsley 2 eggs beaten lightly
Drain fish saving liquid. Rub fish to paste with fat. Add
other ingredients and mix thoroughly. Put in pan, cover
with oiled paper. Steam or bake 40 minutes, Serve with
fish sauce.
FISH SAUCE
Liquid from can of salmon 1 tsp. cornstarch
Y% ec milk 5 tbsp. catsup
1 tbsp. fat Salt and pepper
Thicken liquid with cornstarch. Add catsup and salt
and pepper. Serve on the Salmon loaf.
In recipes requiring bread crumbs substitute corn bread
crumbs for the usual wheat bread crumbs.
SALMON JELLY
2 tbsp. Knox’s Gelatine 1 can salmon
1 ¢ boiled dressing
Soak gelatine in 1-3 c cold water 14 hr., then heat until
dissolved, add dressing and salmon, minced fine. Let
stand until firm.
FISH CAKES
4 cs. of boiled fish Salt and pepper to taste
2 c¢ of boiled rice 1 egg
or mashed potatoes Bread crumbs
2 tbsps. of grated onion ¥% ¢ of cream sauce
Put the fish and rice through the food chopper; add the
onion, seasoning and cream sauce; mix well and form
into small cakes; dip in corn meal, then in beaten egg
and milk, then in bread crumbs. Fry in deep hot fat.
Serve on a hot platter. Garnish with parsley.
HALIBUT STEAK WITH BAKED TOMATOES
2 Ibs. of Halibut steak 4 tbsp. of flour
4 large firm tomatoes 1 tbsp. of salt
2 tbsp. of grated onion Pepper to taste
.2 tbsp. of melted butter 8 tbsp. of chopped green
or oil pepper or parsley
First wipe the fish with wet cheese cloth and put it on a
glass pie plate or a shallow pan brushed with butter;
17
KNOX GELATINE is measured ready for use—each package is
divided into two envelopes.
spread a little butter or oil on the fish, sprinkle with salt,
a little pepper and flour. Peel the tomatoes, cut into
halves and lay on top of the fish. Sprinkle with salt,
pepper and flour. Put the rest of butter on the toma-
toes, place in a hot oven; baste with one cupful of hot
water, to which the onion has been added. Bake for 30
minutes. Serve in the dish in which it is baked. Sprinkle
with green pepper or parsley; garnish with lemon.
SPANISH SAUCE FOR FISH
3 onions (chopped fine), cook until soft in 1 tbsp. short-
ening, stir in 1 can tomato soup, 1 chopped green pep-
per, few chopped olives; season to taste. Pour over fish
when ready to serve.
WHITE SAUCE
2 tbsp. fat, 2 tbsp. flour, mix together; 1 c hot milk, cook
until thick; season; 1 egg yolk, 1 tbsp. lemon juice; add
when mixture is cooked.
TARTARE SAUCE
1 ¢ Mayonnaise (French), 1 tbsp. parsley, olives (pickle
chopped fine), pour over hot fish or serve in separate
dish.
Are Your Eyes Kingsbury House
Sull Sharp?
Army physicians find that most
recruits suffer from imperfect
C. D. Kingsbury, Prop.
First Class Hotel. in every re-
vision. You, too, may be suf- spect. Convenient for visiting
eee mabe clad patrons of Howe School. Three
to examine your eyes and, if minutes walk to G. R. & I. De-
necessary, to fit you with glass-
es that will increase your abil- pot.
ity to work and play.
20 Hotel Block
DRS. WADE & WADE
HOWE, INDIANA HOWE, INDIANA
18
KNOX GELATINE solves the problem of “What to have for des-
sert.””
SOUPS
CREAM OF FOWL SOUP
After having roast turkey or chicken, crush the bones
and add a good sized onion, a bay leaf, 3 or 4. cloves,
enough water to cover. Simmer 2 or 3 hours. Strain,
add 1 pt. of hot cream. Salt and pepper.
VEGETABLE SOUP
6 medium sized potatoes 2 small carrots
5 medium sized onions 2 quarts water
Season with salt and pepper; chop vegetables finely;
boil 14% hrs. To this soup various additions may be
made, tomato, chopped parsley, celery or milk vary
the soup.
CORN SOUP
1 can corn put thru sieve 1 tsp. flour
1 qt. hot milk thickened 2 tsps. butter
with 1tsp. salt
MILK SOUP
Soak 1. tbsp. tapioca in 1 ¢ cold water until clear in 1
cup of boiling water; cook 2 sliced potatoes, 1 onion, in
1 pt. water; when tender, mash thru sieve having 1 pt.
after straining. Place in double boiler; add 1 pt. hot
milk, salt, butter, thicken with the cooked tapioca; may
add celery and rice if desired.
DUCHESS SOUP
Slice 2 large onions and fry 10 minutes in 2 tbsps. butter.
Add gradually 2 tbsps. flour, stir 2 or 3 minutes, until
smooth. Pour in slowly 1 qt. boiling milk, season with
salt and pepper. Simmer 15 minutes; strain and return
to fire. Add 2 tbsps. grated cheese, 2 eggs, beaten light,
stir briskly but do not let boil.
CREAM OF PEANUT SOUP
1 qt. milk 1 bay leaf
% e peanut butter 3 tbsps. flour
Y% tsp. onion extract; celery salt.
19
KNOX GELATINE is economical—FOUR PINTS in each package.
Put milk in double boiler with bay leaf; add peanut but-
ter; moisten flour with cold milk; stir until it thickens;
add onion extract and celery salt.
POTATO SOUP
3 or 4 slices salt pork or 6 good sized potatoes
bacon 83 pts. whole milk
2 good sized onions
Cut pork fine, slice onions and fry with pork until soft;
add potatoes sliced fine with enough water to cook;
mash fine; add milk.
MOCK OYSTER SOUP
3 pts. boiling water 2 cs. canned tomatoes
1 ¢ white cod fish 1 tbsp. fat
Boil 20 minutes; add 1 pt. fresh milk and 2 tsps. A. & H.
baking soda. The taste of fish of tomato disappears and
soup is simlar to oyster soup.
POTATO SOUP
Brown 8 tbsps. flour in kettle; add water enough to
make the meal; slice thin 4 medium sized potatoes; salt
to taste; when ready to serve add 8 heaping tbsps. flour
moistened with 1 pt. milk; 3 onions chopped fine. A
good dish for supper. Some like a little vinegar added.
W. G. SWEITZER F. M. SMITH
W. G. SWEITZER & CO.
Proprietors of
THE GRAIN ELEVATOR
Buyers and Shippers of Grain, Seeds and Wool—The
Highest Prices Paid
HOWE, INDIANA
Bie 20
Try the KNOX GELATINE recipes found in this book.
VEGETABLES
KALE WITH BACON SAUCE
Y, peck kale 1 tbsp. finely cut onions
Y pound thinly sliced 1 hard-boiled egg
smoked bacon 1 tsp. salt
1 cup sauce A dash of pepper
Wash and clean the kale; wash through several waters;
put in boiler and cover with boiling water; add salt and
boil 30 minutes, or until tender, without cover (time de-
pends on the age of kale); drain and press out all the
water; chop fine and add to the sauce; mix well and
serve on shallow hot dish and garnish with the bacon and
white of egg, cut in rings. The yolk is grated over the
top.
For the sauce fry the bacon very carefully so the drip-
pings will not get brown; all you need do is to keep turn-
ing until nicely browned; remove bacon and put in oven
until needed.
BROWNED PARSNIPS
1 quart parsnips 2 tsp. butter or bacon drip-
1 tsp. salt pings
Pinch pepper
Wash, pare and cut the parsnips into 44-inch rounds or
slices. Cover with boiling water and boil 25 to 30 min-
utes, or until tender; drain; brush griddle with butter
or drippings, put on parsnips and brown nicely. Dust
with salt and pepper, or they can be put into a shallow
pan with the drippings and salt and pepper, sprinkled
with sugar, and put in a hot oven and browned.
POTATO BALLS
Wash, pare, and boil 1 quart potatoes; mash and add 1
teaspoon salt, 1-8 teaspoon white pepper, 1-8 teaspoon
paprika, 14, teaspoon grated nutmeg, 1 tablespoon chop-
ped parsley, 1 tablespoon melted butter, and mix light-
ly. Take a spoonful in floured hands and roll. Dip in
egg (1 beaten with 1 tablespoon cold milk), then in
breadcrumbs; fry in deep hot fat.
These, when made the size of English walnuts, are very
attractive if served with fish.
21
DESSERTS can be made in a short time with KNOX GELATINE,
Phone 278
Sturgis, Michigan
Members Florists’ Telegraph
Delivery Association
Use KNOX GELATINE—the two quart package.
ESCALLOPED PARSNIPS
Wash, pare and cut 1 quart parsnips into 14-inch rounds;
put in saucepan, cover with boiling water, boil until ten-
der, without a cover; drain; add to the cream sauce.
Brush baking dish with butter, sprinkle with bread-
crumbs; put in the parsnips and cream sauce and sprinkle
breadcrumbs over top. Bake in hot oven until brown.
CREAM SAUCE
Put 1 tablespoon butter in saucepan, melt; add 1 table-
spoon flour, mix well; add 1 cup cold milk slowly, stir
until smooth and creamy; than add 1 teaspoon salt and
a dash of pepper; boil 2 minutes.
CREAMED TURNIPS
1 quart turnips 1c milk
1 tbsp. butter 1 tsp. salt
1 tbsp. flour Dash of pepper
Wash, pare and cut the turnips into 14-inch dice. Put on
with boiling water to cover and boil until tender, without
a cover. Drain, and pour over the cream sauce; mix
well. Flavor with either onion of nutmeg.
SAUCE
Put the butter in a saucepan, melt, add flour, mix well,
and then add the cold milk slowly; stir until smooth and
creamy; add the salt and pepper; boil 2 minutes.
This amount makes four large helpings.
DELMONICO POTATOES
Pare two good sized potatoes and cut into small pieces.
Put a tablespoon of butter in a frying pan; when melted,
add one tablespoonful of flour, mix until smooth; then
add one-half pint of milk, stirring constantly until it
boils, add one-half teaspoonful of salt and two dashes of
black pepper. Put a layer of sauce ina baking dish,
then a layer of the uncooked chopped potatoes. Then
salt, pepper, parsley and a few drops of onion juice, if
desired, and so on until all is used, having last layer of
sauce, sprinkle top with grated cheese. Bake in a mod-
erate oven half hour, serve in dish in which it was baked.
23
KNOX GELATINE. makes a transparent, tender, quivering jelly.
ASPARAGUS ON TOAST WITH MELTED BUTTER
Clean and divide the bunch into two parts, and tie with
a piece of white tape 1 inch wide. Put in saucepan, cov-
er with boiling water, 1 teaspoon of salt to each quart of
water, and boil until tender, which depends on the age
of grass and on how fresh it is—10 to 15 minutes for
some, and others must boil 20 to 25 minutes. Lift out by
tape or remove with skimmer; lay on pieces of toast and
serve with melted butter (always lay tips one way); or
serve with a sauce made as follows.
Add 1 tablespoon of butter, which has been rubbed until
smooth with 1 tablespoon of flour to 1 cup of the water
in which the asparagus was boiled; boil 5 minutes and
pour over asparagus.
Another good dressing is made by adding 1 tablespoon
of lemon juice to the above recipe for sauce.
ASPARAGUS IN RAMEKINS
Clean and pare the asparagus and cut the tender parts
into half-inch pieces, leaving the tips separate. Put the
half-inch pieces in saucepan, cover with boiling water
and boil 30 minutes; then add the tips. Drain and cov-
er with sauce or melted butter. Serve in ramekins with
tips on top.
N. B.—The peelings and hard ends should be boiled and
the water (stock) used for soup.
STEWED CARROTS oe
1 quart carrots 1 tsp. finely chopped pars-
1 tbsp. finely cut onion ley
2 tbsp. butter 1 tsp. salt
1 tbsp. flour 1, tsp. white pepper
Wash, scrape and cut the carrots into pieces 1 inch long;
put on to boil with boiling water enough to cover; boil
until tender, without a cover. Drain, and save the wat-
er in which they were cooked.
Put the butter into saucepan, add onion and flour; mix
well; add 1 cup of the carrot water slowly; stir until
smooth; mix the carrots and sauce together, add salt,
pepper and parsley, and boil 3 minutes. Save rest of
stock for soup.
This makes four large helpings.
24
KNOX GELATINE is the one dessert for all appetites.
THE HOWE STUDIO
At Your Service For
Photographs, Kodak Finishing, Picture Framing
ESCALLOPED TOMATOES
Brush a baking dish with drippings; cover the bottom
with breadcrumbs; put in 2 cups tomatoes; season with
salt and pepper to taste; add 1 tablespoon sugar; cover
with breadcrumbs and place in hot oven about 20 minu-
tes, or until browned.
~
PICKLED CABBAGE
1 small head or 1 quart cut 1 tbsp. sugar
cabbage 1 tsp. salt
14 tsp. celery seed 14 cup vinegar
14, tsp. mustard seed 1-8 tsp. red pepper
6 cloves
Wash and chop the cabbage fine; let it lay in cold water
30 minutes; drain and mix all the ingredients together.
ESCALLOPED CABBAGE
Cut cabbage fine and stew until tender and almost dry.
salting to taste. Turn into a baking dish. Mix rolled
crackers lightly through it with a fork and put layer of
them over the top. Put small piece of butter and enough
rich milk or cream to thoroughly soak the crackers; salt
and pepper; bake about 20 minutes, letting it brown
slightly.
BOILED CAULIFLOWER
Remove the leaves from a head of cauliflower; place in
a saucepan, stem end down, cover with boiling water,
boil 35 minutes, without a cover; drain and cover with
the sauce.
SAUCE
Put 1 tablespoon butter into saucepan, melt; add 1 table-
spoon flour, mix well; add 1 cup cold vegetable stock
slowly, stirring until smooth and creamy, and the juice
of half a lemon. If the cauliflower is small the outside
leaves can be boiled, chopped fine, mixed with the cream
25
Give the growing children KNOX GELATINE.
sauce and served around the cauliflower.
The vegetable stock may be either celery or rice.
THE RIGHT WAY TO BOIL CORN
Husk the ears, remove the silk with a vegetable brush
so it will all come off. Have water boiling and boil corn
rapidly for 5 minutes. Remove from water at once and
place on plate which has been covered with a napkin,
and bring the ends up so the corn will be covered. Do
not add salt and do not let the ears stand in the water.
Serve at once.
CORN OYSTERS
2 cups grated fresh corn 1 tbsp. melted butter or oil
2 eggs 1 tsp. salt
3 tbsp. flour Dash of white pepper
Grate the corn from cob; beat the eggs until light, add
the butter, salt, pepper and sifted flour and mix well.
Sometimes the corn may be dry; in that case add a little
milk.
Brush the griddle the same as for hot cakes, and put a
spoonful of the corn mixture on at a time; brown slowly
on both sides.
BAKED STUFFED EGGPLANT
1 eggplant 1 egg
1 ¢ breadcrumbs 1 tsp. salt
1 tbsp. drippings 1-8 tsp. white pepper
1 tbsp. grated onion Dash paprika
1 tbsp. chopped parsley 1 tbsp. melted butter
Wash and pare the eggpiant, cut in half the long way;
remove center, leaving shell half-inch thick. Put the
shell into cold water at once, so it will not discolor. Cut
the center in small pieces; put in saucepan, cover with
boiling water and boil 10 minutes, drain and mash. Put
the drippings and onion in frypan, add the mashed egg-
plant and breadcrumbs, stirring so it will fry dry. Add
the salt, pepper, parsley, paprika and well-beaten egg;
mix well and remove from fire. Remove eggplant from
water, dry with a piece of cheesecloth and fill with the
mixture; dust with breadcrumbs and melted butter; put
in moderate oven for 30 minutes; serve with cream sauce.
26
KNOX GELATINE is clear and sparkling.
FRIED EGGPLANT
Wash and pare the eggplant; cut into 14-inch slices;
dust with salt and pepper; dip in flour, then in egg (1
egg beaten with 1 tablespoon milk) and then in bread-
crumbs. Fry in deep, hot oil or drippings.
STEWED ONIONS
1 quart onions 1 tsp. salt
1 tbsp. butter 1% tsp. white pepper
1 tbsp. flour
Peel the onions, put on in saucepan, with boiling water
enough to cover and 1 teaspoon salt; boil without a cover
30 minutes, or until tender; drain; put the butter in the
saucepan, when melted, add flour, mix well; then slow-
ly add 1 cup onion stock, boil until smooth, pour over
the onions.
Add 1 teaspoon lemon juice if you like. This makes a
pleasant change.
ESCALLOPED CORN
Butter well a baking dish, cover the bottom with rolled
crackercrumbs, then pour in 4% can corn, then place
bits of butter over same with a good sprinkle of salt and
pepper, then another layer of cracker crumbs, on this
spread the other half can of corn and season like first
layer, sprinkle cracker crumbs over top. Beat one egg
well and mix in about two cups of milk, (or milk and
water) pour the mixture over the pan of corn, taking
fork to see that milk and eggs soaks well into the bottom
layer of cracker crumbs, place pan in oven and bake well
taking care the top layer does not get too hard.
SPINACH
Y, peck of spinach 2 tsp. salt
1 tbsp. butter 1-8 tsp. white pepper
1 tbsp. flour 1 tbsp. lemon juice
Wash and clean the spinach, and then wash through sev-
eral waters to remove all sand and grit. Put into boiler
with 14 cup boiling water, cover and bring to the boil-
ing point quickly; add 1 teaspoon salt, remove cover and
boil 10 minutes, turing quite often. Drain (save the wat-
er), and mix with the sauce.
27
A KNOX GELATINE Dessert or Salad is attractive and appetizing.
KRUM’S GROCERY
All fancy and staple groceries. Soda fountain and lun-
ch counter in connection.
HOWE, INDIANA
SAUCE
Put the butter into saucepan; when melted add the flour,
mix well; then add the water which was drained from
the spinach (if there is not a cupful, add enough cold
water to make a cupful) ; stir until smooth; add 1 tea-
spoon salt, pepper, and lemon juice and boil 3 minutes.
STUFFED PEPPERS
Take six good sized sweet peppers. Remove the tops by
cutting around edge with a sharp knife. Remove all the
seeds and pour over pods enough boiling water to cover
them. Let them remain in water for one-half hour. Take
one cupful of chopped meat, (what is left from a roast is
excellent) two cupsful of bread crumbs, mix together
with two good sized tomatoes. Salt and pepper to taste.
Stuff the peppers. Put tops on and bind either with
toothpicks or by sewing. Put in baking pan, add a lit-
tle water and bake in moderate oven about an hour.
PEAS AND CARROTS
1 quart finely diced carrots 114 tsp. salt
1 tbsp. finely cut chives, A little pepper
2 cups green peas 2 tbsp. flour
young onion tops, leek
tops, or parsley
Wash, scrape and cut young carrots into very small dice;
put in saucepan; cover with boiling water; boil 15 minu-
tes; add the fresh peas and boil 20 to 25 minutes. Mix
butter and flour together until smooth and add to the
carrots and peas; add salt, chives or onion tops and boil
5 minutes. Sprinkle with parsley.
SUMMER SQUASH
Wash and cut the squash into small pieces without par-
ing or without removing the seeds. (
Put in saucepan; cover with boiling water and boil 30
28
Rn
Ask your grocer for KNOX GELATINE—take no other.
minutes without a cover or until tender. Pour into a
colander and let it drain 20 minutes; then mash through
colander and to each quart of mashed and_ strained
squash add 1 taspeoon salt, 1 tablespoon butter and a lit-
tle pepper.
BRUSSELS SPROUTS
Wash and clean 1 quart of brussels sprouts, lay in cold
water for an hour. Drain, put over fire in saucepan of
boiling water and boil 35 to 40 minutes without a cover.
Drain and cover with cream sauce; or serve with salt,
pepper, 2 tablespoons melted butter and 1 tablespoon of
lemon juice.
SAUCE
1 tbsp. butter 1 tsp. salt
1 tbsp. flour Dash of white pepper
1 cup cold milk
Melt the butter in a saucepan over fire, add the flour, mix
well; add the cold milk slowly, stir until smooth and
creamy; add salt and pepper and boil 3 minutes.
BRUSSELS SPROUTS WITH MELTED BUTTER
1 quart Brussels sprouts 1 tsp. salt
2 tbsp. butter 1-8 tsp. paprika
Trim the sprouts and cover with cold water one hour;
drain and cover with boiling water; boil 30 minutes;
pour in colander; drain carefully and remove to hot
dish.
Melt the butter; add the salt and paprika to the butter
and put over fire until melted and hot; then pour over
sprouts.
Or put the sprouts in frypan with the butter and sea-
soning and shake pan until all have come in touch with
the butter. They must not fry.
S. T. COOPER
Corner Drug and Grocery Store. Supply station for all
your needs.
; HOWE, INDIANA
29
Knox Gelatine improves soups and gravies.
SALADS
CABBAGE SLAW
3 slices bacon cut into pieces and fried; 1 egg beaten
with a little vinegar. Pour into bacon grease and cook
until thick. Put over sliced cabbage. Serve either
warm or cold.
THOUSAND ISLAND SALAD DRESSING
_Put into a small glass fruit jar half a cup of olive oil, the
juice of half a lemon, and half an orange, a teaspoonful
of gtated onion pulp, one-fourth a teaspoonful, each, of
salt and paprika, one teaspoonful, of Worcestershire
sauce, one-fourth a teaspoonful of mustard and _ three
sprigs of parsley, chopped fine; put on a rubber and the
cover and shake vigorously until well-mixed and creamy,
then pour at once over the salad ingredients. This is
suitable for tomatoes, asparagus, peas, beans, spinach,
lettuce, endive, ete.
SALAD DRESSING
11% tbsps. sugar 1 tsp. salt
1 tbsp. flour 1 tsp. mustard
Rub dry ingredients together and mix with beaten yolks
of 2 eggs; add 1 tbsp. butter; 34 ¢ milk; 14 ¢ vinegar.
Stir constantly, and cook until mixture thickens.
OIL DRESSING
1 egg yolk 1 tbsp. boiling water
Y, tsp. salt 1 ¢ olive oil
1% tsp. mustard
Put egg yolk in bowl; add salt, mustard; beat with egg-
beater; add boiling water; then add olive oil until 1 cup-
ful has been used, adding it very slowly.
BOILED DRESSING
2 egg yolks 6 tbsps. sugar
1% e water 1 tsp. mustard
1% ¢ vinegar 1% tsp. salt
2 tbsps. flour Little paprika
Mix dry ingredients, then add vinegar, water and egg
yolks; when ready to take off fire add butter, and when
slightly cool, 1 ¢ cream.
30 °
Send for free sample of Knox Gelatine.
OLIVE OIL DRESSING
Y% tsp. pepper 2 tbsps. olive oil
VY tsp. salt 1 tbsp. vinegar
To be served on lettuce, watercress, etc.
FRENCH MAYONNAISE
2 egg yolks 1 tbsp. vinegar
1 tsp. salt 1 tbsp. lemon juice
Y tsp. cayenne 1 ¢ olive oil
1 tsp. mustard Y tsp. paprika
Mix dry ingredients; beat yolks well; add to seasonings;
when mixture is thick, add olive oil by drops, for the
first 14, cup, then more rapidly until oil is used, thinning
as needed with lemon juice and vinegar. Serve over po-
tatoes, cabbage or any vegetable salad.
WALDORF SALAD
Mix 1 ¢ celery, 1 ¢ apples, cut in pieces; 1 ¢ English wal-
nuts. Serve on lettuce leaves by adding mayonnaise
dressing. \
STUFFED TOMATO SALAD
Remove skins from 8 tomatoes; scoop out inside; mix
drained pulp with 4 ¢ chopped green peppers, 14 ¢
chopped walnuts, 1 ¢ chopped cabbage or celery; add
any desired dressing and refill tomatoes. Serve on let-
tuce leaves.
1,000 ISLAND DRESSING
4 eggs (hard boiled), 1 small bottle Yacht Club salad
dressing, 4 tbsps. chilli sauce, 6 or 8 red beets, 1 ¢ cream
vinegar to taste, salt, 1 or 2 sweet green peppers. Grind
eggs, beets, peppers. Serve on head lettuce.
PERFECTION SALAD
1 envelope Knox Spark- 1 tsp. salt
ling Gelatine 1 ¢ cabbage (finely shred-
Y ec cold water ded)
Y% ec mild vinegar 2c celery (cut in small
2 tbsps. lemon juice pieces)
2 es. boiling water 2 pimentoes (cut in small
Y% c sugar pieces) ‘
Soak gelatine in cold water five minutes. Add vinegar,
81
—:C
=
Send for the Knox Gelatine recipe book.
lemon juice, boiling water, sugar, and salt. Strain, and
when mixture begins to stiffen, add remaining ingred-
ients. Turn into mold, first dipped in cold water, and
chill. Remove to bed of lettuce or endive. Garnish with
mayonnaise dressing, or cut in cubes, and serve in cases
made of red or gren peppers, or turn into molds lined
with canned pimentoes.
A delicious accompaniment to cold sliced chicken or veal.
82 ieee
4
Ls
KNOX GELATINE comes in two packages—PLAIN and ACIDU-
LATED (Lemon Flavor).
PICKLES
SEVEN DAY PICKLES
To 14 bushel of cucumbers take 1 cup of salt, 1 gallon
of water, put on the cucumbers and let stand over night.
The next morning pour off brine and scald, then pour
over the pickles. Do this five mornings in succession.
The sixth morning add 1 gallon of weak vinegar and
alum size of walnut, pour on scalding hot. Next morn-
ing drain take 1 gallon of vinegar, 1ct. box of mixed
spices (taking out most of red peppers) 3 lbs. of gran-
ulated sugar, scald and pour over the pickles hot, put in
cans or jars. Will keep indefinitely.
DILL PICKLES
Layer of pickles, pinch of alum, 8 small red peppers,
cut dill and sprinkle over each layer, cover with grape
leaves, fill crock. 10 quarts boiling water, 5 handfuls
of salt, 1 pint of vinegar, scald and pour over pickles
hot. Cover deep with grape leaves. Cover with cloth
being careful to tuck in at sides, weight. When scum
forms on cloth remove and wash and replace. Ready
for use in two weeks.
CHOPPED PICKLES
2 quarts green tomatoes, chopped fine.
1 quart ripe tomatoes, chopped fine
3 red mangoes, chopped fine
8 green mangoes, chopped fine
3 small bunches celery, chopped fine
8 large onions, chopped fine
1 small cabbage, chopped fine
1 large cucumber, chopped fine
Mil all together, add 1 cup of salt and let stand over
night. Then drain in a colander, add 3 pints of vinegar,
2 Ibs. brown sugar, 1 teaspoon mustard seed, 1 teaspoon
black pepper. Cook slowly for 1 hour.
SLICED PICKLES
12 cucumbers, 6 onions, 1 teaspoon tumeric, 1 teaspoon
pepper, 1 teaspoon mustard seed, 1 teaspoon celery seed,
33
oe
KNOX GELATINE is GUARANTEED to please or money back
1 quart vinegar, 2 cups brown sugar, heat vinegar put
all in and let come to a boil.
CORN RELISH
1% dozen ears corn, 1 cabbage, 4onions, 2 peppers, 3
cups sugar, 2 quarts vinegar (weak), 1 cup salt, 14 cup
flour, 1 teaspoon tumeric, 1 tablespoon mustard, chop
the vegetables and add to the liquids, cook until all are
tender. Makes about,6 quarts.
PICKLED PEARS OR PEACHES
To 6 pounds of peeled fruit allow 3 pounds sugar and
1 pint of vinegar, add sufficient water to cover fruit, heat
slowly, when boiling hot add cinnamon, cloves and
ground spice tied in small muslin bag. Boil 5 minutes
and can while hot.
CUCUMBER PICKLES .
Wash and wipe dry the cucumbers, pack in Mason jars.
Mix 1 gallon white wine vinegar, 1 cup salt, 1 cup sugar,
% cup mustard (Colemans). Pour this mixture over
the cucumbers after putting a large pinch of mixed spices
PICKLED PEPPERS
Cut tops off large peppers and scrape out seeds.
2 quarts chopped cabbage 2 tbsps. salt
4 large onions 2 c chopped celery
2 tbsps. pepper seed
Pack the peppers and put on the tops. Lay in crocks
and pour on hot vinegar. If too strong dilute. Add 4
cups sugar, 1 teaspoon of mixed spices.
BEET RELISH
2 cups of cooked beets, chopped fine, 2 cups raw cab-
bage, 1 cup horeradish, 14 cup sugar, 1 pint vinegar, salt
and pepper to taste. Let vinegar and sugar come to
boiling point, add rest of ingredients and cook for 10
minutes. —
A. S. ATWATER
Implements and Repairs
34
y-
The KNOX ACIDULATED package contains flavoring and coloring.
DEPARTMENT OF HOME ECONOMICS
YOUR CHOICE—FREE
Send us one card from inside pound can Rumford
Baking Powder and we will mail you either one of the
following Bulletins:
Good Bread (using all kinds of flour), Meat Sub-
stitutes, Left-Overs, Salads, Deligigus Drinks and Dainty
Deserts.
One card for each bulletin or five cards for the five «
bulletins.
THE RUMFORD COMPANY
406 Rush St. Chicago, Ill.
2
ad CAKES
e APPLE SAUCE CAKE
2 cs. gran. sugar 3 tbsps. cocoa
2c hot apple sauce 1 tsp. each of cinnamon
3% cs. flour and cloves
3 tsps,, A. & H. soda, dis-1 ¢ raisins ‘
solved in a little hot 1c nut meats *
water
CHEAP FRUIT CAKE
2 ¢ br. sugar 1 egg
1 c shortening ) ltsp. A. & H. soda
1 pt. bread dough sponge
Use flour to make batter as stiff as for fruit cake. Set in
warm place to raise, after adding as much fruit and
spices as desired. When light, bake in moderate oven.
EGGLESS-MILKLESS-BUTTERLESS CAKE
1 ¢ br. sugar 1 tsp. cinnamon
1c water 1 tsp. cloves
1-3 ¢ lard 1 tsp. salt
1 c seeded raisins 1 tsp. A. & H. soda a
1 tsp. nutmeg
Put ingredients in sauce pan; boil for 3 minutes; when
cool, add 1 tsp. A. & H. soda, 2 cs. flour, 1 tsp. B. P.
Bake slowly 1 hr. in loaf pan.
35
= ;
ia
KNOX GELATINE makes Desserts, Salads, Candies, Puddings,
Ices, Etc.
GERMAN APPLE CAKE
2 es. flour 1 egg, beaten light
2 rounding tsps. Rumford 3 apples
Bye. 3 tbsps. dried currants
Y e shortening 2 tbsps. sugar
1 es. milk (nearly) 1 tsp. cinnamon
Sift the dry ingredients together twice and work in the
shortening; add the lk to the egg and stir into the
first mixture. Spread the dough in a buttered pan ina
thin sheet. Pare, quarter and core the apples, cut the
quarters in slices and press them core side down in the
top of the dough making rows lengthwise of the cake;
sprinkle with the currants, sugar and cinnamon. Bake
about half an hour. Serve hot with butter.
WAR CAKE coll
1 ¢ br. sugar 2 tsps. cocoa (dissolved)
¥Y, ¢ lard or substitute 1 ¢ oatmeal flour (sifted) .
1 cup sour milk—salt 1 tsp. A. & H. soda
sifted with 114, ec wheat flour; flavor with vanilla. Bake
in loaf.
PRUNE CAKE
1 ec sugar 2 es. flour
2-3 ¢ butter (shortening) VY tsp. nutmeg
1 Ib. prunes (for entire 1 tsp. cinnamon
recipe) 1 tsp. A. & H. soda dis-
3 eggs (1 white for the solved in 1% e prune
frosting) juice
Take 1 c prunes seeded and chopped and cook soft.
This is for the cake.
Filling—Take remainder of prunes; cook with 1 ¢ sugar
until a paste and spread between layers of cake.
FRUIT AND NUT CAKE
1 Ib. dates (pitted) 1 ¢ sugar
i Ib. mixed nut meats, 14 14 tsp. salt
of them Brazil nuts 2 tsps. B. P. (Rumford’s)
1 ¢ flour 4 eggs
Sift flour, B. P., salt, 3 times; mix with fruit and nuts;
sift sugar 3 times; mix in. Separate eggs, beat yolks,
36
s+
Use KNOX GELATINE if you would be sure of results.
add to mixture, then add beaten whites. Bake 1 hr. in
slow oven. Cut in two days.
OAT COFFEE CAKE
Yy e¢ sugar 2% es. rolled oats
¥Y, s shortening (ground fine)
1 egg 4 tsps. Rumford’s B. P.
1c milk WY tsp. salt
2-3 ¢ raisins
Mix and bake as for cake.
COFFEE CAKE
Y% ce shortening 2 cs. flour
1 ¢ sugar
Rub together into crumbs and take out 1 ¢ to sprinkle
over top of cake; add 1 egg, 1 c sour milk, 1 tsp. A. & H.
soda, 1 tsp. B.P. in 1 tbsp. flour. Put cinnamon on top
with crumbs. Bake.
GINGER CAKE
1 c molasses 2 tsps. A. & H. soda in 1
Y% ¢ sugar ec boiling water
¥Y% ¢ butter substitute 2% cs. flour
1 tsp. each of ginger, cin-
namon and cloves
Add 2 well beaten eggs the last thing before baking.
ANGEL GINGER BREAD
\Y% ¢ butter 1 tsp. A. & H. soda in
Y% c molasses 1c boiling water
% ec sugar 1% tsp. ginger
1 egg 1 heaping c flour
BUTTER MILK CAKE
114 es. sugar 1 tsp. A. & H. soda
1% es. butter milk 2 tsps. cocoa
83 cs. flour (heaping) 2 tsps. cinnamon
MOORE’S BAKERY & RESTAURANT
CANDIES, CIGARS, ICE CREAM
387
Simply add water and sugar to the KNOX ACIDULATED package.
1% ¢ butter 1 tsp. cloves
1 ¢ chopped raisins 1 tsp. nutmeg
WHITE LAYER CAKE .
114 es. sugar 8 cs. flour
Y% c lard and butter mixed2 tsps. Rumford’s B. P.
1 c sweet milk
Whites of 3 eggs beaten stiff; add lastly; flavor with
vanilla.
ONE EGG CAKE.
1c sugar 2 tsps. Rumford’s B. P.
2 es. flour
Sift together 3 times; add white of 1 egg in cup; fill
cup up with milk; 3 tbsps. melted butter; mix all to-
gether; beat, add vanilla and bake in layers.
YELLOW CAKE
Cream together 1c gran. sugar, 1 tbsp. butter substi-
tute; add 1 beaten egg. Sift together 114 cs. flour, 2
tsps. Rumford’s B. P.; add all together, and lastly 2-3 c
milk, 1 tsp. vanilla.
LEMON CAKE
2c sugar 3 eggs beaten separately
1% ¢ butter substitute 214 tsps. B. P.
1 ¢ sweet milk 3 cs. flour
Filling—1 lemon, 1 ¢ sugar, 1% ¢ butter and yolk of one
egg., Cook until thick enough to spread.
FIG CAKE sts
1 c sugar and 1 tbsp. shorteiing creamed together; yolk
of 1 egg, 1 c sweet milk, 2 es. flour, sifted with 2 tsps.
B. P., pinch of salt, beaten white of egg added last;
flavor.
Filling—¥, Ib. of figs chopped or ground; # ce: sugar,
114 cs. boiling water; cook all together until it jellies,
stirring constantly, flavor and place between layers.
Powdered sugar sifted on top if desired.
LAYER CAKE
1 c sugar, 1-3 c butter, 2 eggs, 14 c milk, 14 tsp. A. & H.
38
5
For Dainty Delicious Desserts use KNOX GELATINE,
ARM & HAMMER SODA
IN RECIPES CALLING FOR SODA OR SALERATUS ALWAYS
use ARM & HAMMER BRAND
PURE
SODA
THE BEST SODA
COMES ONLY
IN PACKAGES
BEARING TRADE MARK
ARM & HAMMER
IT COSTS NO MORE
THAN INFERIOR
PACKAGE SODA.
NEVER SPOILS THE
FLOUR,ALWAYS KEEPS
sort. BEWARE
OF IMITATION
TRADE MARKS AND
LABELS AND INSIST
ON PACKAGES BEAR-
ING THESE WORDS.
mave oncy sy CHURCH & DWIGHT CO., new vorn
Sotp sy Grocers EveRYWHERE
WRITE FOR ARM AND HAMMER BOOK OF VALUABLE RECIPES FREE
soda, 1 slightly rounding tsp. of cream of tartar, 14% cs.
of flour. Cream sugar and butter; add eggs, milk and a
little vanilla, sift flour with soda and cream of tartar
and add to other ingredients.
CHOCOLATE CAKE
1 ¢ of br. sugar, 1 tbsp. of lard, 1 c sour milk, 2 cs. flour,
1tsp. A. & H. soda, 1 egg, 2 tbsps. cocoa, salt, vanilla.
Filling—1 tbsp. flour, 2 tbsps. of sugar, scald with hot
water and stir constantly until it thickens; flavor with
vanilla or mapleine.
DARK CAKE
3 cs. br. sugar 2 tsps. cinnamon
\% c lard 1 tsp. cloves
2 cs. sour milk 1 tsp. allspice
1 small desert spoon of 4 cs. flour (sifted)
A. & H. soda
DEVIL’S “90D CAKE
2c br. sugar ltsp. A. & H. soda
39
Pink Coloring for fancy desserts in each package of KNOX GELA-
TINE.
¥Y ¢ shortening 2 tbsps. cocoa disolved in 14
Y tsp. salt ¢ sour milk
1 or 2 eggs 2 es. flour—vanilla
Y% ¢ hot water
SUNSHINE CAKE
6 eggs 1c flour sifted 3 times
1 ¢ gran. sugar Y% tsp. Rumford’s B. P.
1 tsp. salt Juice of 14 lemon
Measure sugar and flour in tumbler; beat eggs separate-
ly using 14 sugar with each, lemon juice and salt with
yolks. Add flour and B. P. to eggs, and bake like angel
food.
LADY BALTIMORE CAKE
1 ¢ butter 2 tsps. Rumford’s B. P.
2 cs. sugar Whites of 6 eggs
1c milk 1 tsp. vanilla
31% es. flour 1c nuts
Cream butter and sugar; sift flour three times; add B. P.
Alternate milk and flour to butter and sugar, and fold in
the beaten whites. Add nuts and vanilla.
WAR TIME CHRISTMAS CAKE
1 Ib. raisins 14 ¢ beef drippings
14% es. water 1%. es. br. sugar
Y ec molasses Grated rind of orange
2 oz. citron Grated rind of lemon
Mix sugar, molasses, drippings, water and fruits; place
on stove in sauce pan and let boil 10 minutes; cool and
add
4 es. flour 1 tsp. cinnamon
1c cold coffee 1 tsp. A. & H. soda dissolv-
1 tsp. nutmeg ed in hot water.
1 tsp. cloves
Sift flour, salt and spices; add coffee and soda; then the
boiled ingredients. Bake in two loaves in moderate ov-
en for one hour.
FRUIT CAKE
I lb. ground pork (pour 1 pt. boiling water over pork)
40
Try KNOX ACIDULATED GELATINE with the Lemon Flavor
enclosed.
HOWE SCHOOL
A SCHOOL FOR BOYS
HOWE, INDIANA
O. M. WARNER
GENERAL HARDWARE
Stoves, Pumps, Paints, Oils,
Etc. — Automobile Ac-
cessories
HOWE, INDIANA
Bake in loaves in moderate oven.
1 Ib. raisins
1 Ib. currants
2 ounces each of citron,
This will make four
1 tsp. cloves
1 tsp. allspice”
1 tsp. nutmeg
1 tsp. A. & H. soda in
hot water
orange, lemon peel 5 es. flour
2 tsps. cinnamon
ICINGS
Caramel Icing 1 ¢ cream
2 es. light br. sugar
1 tbsp. butter
Cook until hard in cold water and beat until creamy.
NUT FILLING
1c butter milk
1c sugar
Cook until it thickens.
1 ¢ black walnuts
3 tbsps. flour
WHITE FROSTING
2 c powd. sugar
1 tbsp. butter
Add beaten white of 1 egg
Flavor with vanilla
Put nut meat on each square.
CHOCOLATE ICING
1c sugar
1 tbsp. butter
1 dessert spoon corn starch 1 c milk (hot)
2 tbsps. grated chocolate
Add to above and let thicken.
41
KNOX GELATINE makes dainty desserts for dainty people.
CHOCOLATE ICING
2 cs. powd. sugar 1 tbsp. butter
Y ¢ cocoa Y tsp. vanilla
Add enough warm coffee to moisten. Beat until creamy.
Spread.
- CHOCOLATE ICING
1 ¢ gran. sugar 5 tbsps. milk
Boil 5 minutes; stir in 1 square chocolate when removing
from fire.
WHITE FROSTING
1 ¢ gran. sugar 4 tbsps. water
Boil until it hairs; pour it over the well beaten white of
l egg. Flavor with vanilla or any desired fruit.
WHITE BOILED FROSTING
1c milk 1 tsp. butter
Let boil 10 minutes; when ready to remove from fire,
add pinch of soda. Stir until creamy.
SPANISH SAUCE FOR CAKE
1 ¢ boiling water 1 tbsp. butter
1 tbsp. corn starch 1 ¢ sugar
2 tbsps. vinegar
Cook until thick; flavor with nutmeg.
DOUGHNUTS
1 egg 1 tsp. A. & H. soda in sour
1 ¢ sugar mi
1 ¢ sour milk ¥% tsp. salt—vanilla
2 tbsps. shortening
Flour to make soft dough. Fry in hot fat.
POTATO DOUGHNUTS
1 ¢ sugar Little salt
% c mashed potatoes Flavor with nutmeg
2 tbsps. melted butter ltsp. A. & H. soda
1c sour milk 1 tsp. Rumford’s B. P.
42
KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons.
CHAS. W. HARDIMAN
Machine Work, Blacksmithing, Woodworking, Auto Re-
pairing and Painting
Special Attention Given To Repairing of all Kinds
HOWE, INDIANA
1 egg 1 ¢ oat meal flour
Sift soda with a little flour; add enough wheat flour to
make soft dough.
CORN DOUGHNUTS
Y% c milk 1 ¢ corn meal
Scald the milk, then add the 1 ¢ of corn meal and stir
until thick. Then add 14 ¢ cold milk and 1 ¢ corn meal
to which has been added 14 ¢c sugar, 14 ¢ flour, 2 tsps. B.
P., 14 tsp. salt, 14 tsp. cinnamon. Then add 1 egg well
beaten and 2 tbsps. melted fat to the above mixture. Mix
well and chill. Roll out and cut with a doughnut cutter.
Fry in smoking hot fat.
43
fi)
See that the name K-N-O-X is on each package of gelatine you buy.
COOKIES
GRAHAM COOKIES
2 cs. gran. sugar 2 cs. white flour
1 ¢ butter and lard, mixed 3 eggs
Y% ce buttermilk or sour 1 rounding tsp. A. & H.
milk soda in buttermilk
14% ¢ graham flour 1 tsp. salt
1 c chopped raisins
Try one; if not stiff enough add more flour.
HONEY COOKIES
1-3 ¢ of crisco or shortening, 14 ¢ of br. sugar, 14 ¢ of
honey, 1 egg, 114 cs. flour, 1 tsp. salt, 1 tsp. pastry spice,
1 tsp. melted chocolate, 1 ¢ of nuts; cream, sugar and
crisco; add egg, honey, then nuts sifted in dry.
OATMEAL COOKIES
1 ¢ shortening 2 eggs
2 cs. oatmeal 1 ¢ sour milk
1% ec sugar
Sift 1 tsp. A. & H. soda, 1tsp. B. P. with 3 es. flour; any
kind of spices and nuts; add 1 ¢ raisins (chopped).
SUGAR COOKIES
1 ¢ sugar (large) 1 tsp. A. & H. soda
1 c shortening LstspieBak..
2 eggs Mix soft.
Y% ec sour milk
BROWN SUGAR COOKIES
1% ¢ br. sugar 1 tsp. A. & H. soda ( in
1 ¢ shortening milk)
3 tbsps. sour milk 2% es. flour
2 eggs Mix stiff.
HERMITS
14% cs. sugar 1 tsp. cinnamon
1 ¢ butter 1 tsp. nutmeg
2 eggs 1 ¢ nut meats
1% e sour milk 1 ¢ raisins
1 tsp. A. & H. soda Pinch salt
44
KNOX ACIDULATED GELATINE—no bother—no trouble—no
squeezing lemons.
The Beecher Co. Lima Creamery Co.
Dry Goods, Groceries, To Insure Good Results
Boots, Shoes and -
Notions Use Lima Creamery
HOWE, INDIANA BUTTER
Cream butter and sugar; beat eggs, and add to mixture.
Then add soda and sour milk; add dry ingredients. Mix
together with enough flour to make a soft dough.
DATE BARS
1 c sugar 2 eggs
1 ¢ chopped walnuts 1 tsp. B. P.
1c flour Pinch of salt
1 Ib. dates
Beat egg yolks; mix with sugar until creamy; mix flour,
B. P., salt, nuts, dates (chopped). Beat whites of eggs
stiff; add alternately with fiour mixture to yolks and
sugar. Bake 1% hr. in moderate oven in dripping pan.
Remove; cut in bars.
SNIPE-DOODLE
1 c sugar 1 tbsp. butter
1 egg 114 ¢ flour
Y% ec sweet milk 2 tsps. B. P.
Sprinkle sugar and cinnamon on top before baking.
PEANUT COOKIES
Y, ¢ butter (scant) 2 tbsps. milk
1% e sugar 1 ¢ flour
1 egg, beaten without se- 2 level tsps. Rumford B. P.
parating white and yolk 34 ¢ peanuts
Cream the butter; gradually beat in the sugar, egg, milk.
and flour sifted with the baking powder. Reserve two
dozen whole pieces of nut and chop the rest fine. Add
the chopped nuts to the mixture. Drop on a buttered
tin, a teaspoonful in a place; set a whole piece of nut
above; bake in a moderate oven. The recipe makes two
dozen small cookies. Other nuts may be substituted.
45
Do a TT
=
Where recipes call for Gelatine use KNOX GELATINE
PIES
PASTRY
2 tbsps. lard : 8 tbsps. flour
4 tbsps. water . Pinch of salt
CHOCOLATE PIE
1 pint milk 2 tbsps. cocoa ©
$c sugar 2 egg yolks
1 tsp. vanilla
Thicken with 1 tbsp. flour or corn starch. Fill baked crust
-RAISIN PIE
1 lb. seeded raisins, boil until soft, then add 1 ¢ sugar;
salt, butter size of walnut; 2 tbsps. flour, 1 tbsp. vanilla.
Bake with 2 crusts. Makes 2 pies.
CRANBERRY PIE
1 pt. cranberries ground through meat grinder or chop-
ped fine, 1-3 c molasses, 1c sugar, 1 ¢ boiling water.
Cook until soft; add 1 tbsp. flour and butter size of egg.
Cook until thickened, place between crusts and bake.
LEMON PIE
Fill baked crust. Filling: Juice and grated ring of lemon,
1c sugar, yolks of 2 eggs, 1¢ hot water, 1 tbsp. corn
starch. Cream together the yolks, juice and sugar; add
¢ boiling water and let all boil; add the dissolved corn
starch and boil until thickened. Beat the whites of two
egss stiff; add 2 tbsps. powdered or gran. sugar. Spread
over top and brown in oven.
IRISH POTATO PIE
1c fine mashed potato 2-3 pt. sweet milk
2 yolks of eggs (beaten) Small piece butter
2-3 c sugar Salt
Cook in double boiler. Pour filling into baked crust.
Frost with whites of eggs. Brown in oven.
_ CHOCOLATE PIE
2 tbsps. putter, 2 tbsps. flour, 4 tsps. cocoa, boiling water,
sugar to taste, 1tsp. vanilla. Melt butter in pan, mix flour
46
— SC ——_—<_<_ - ---.
ral
FOUR PINTS of jelly in each package of KNOX GELATINE
and cocoa and stir into butter; add gradually hot water
until the right consistency, stirring all the time. Just
before cooked add sugar and pinch of salt; when off the
' fire add vanilla. Put in baked pie crust, cover with
- whipped cream.
>
BUTTER SCOTCH PIE
1 c brown sugar, 2 eggs (yolks only), 2 tbsps. flour in a
little cold water; 1 ¢ cold water, 2 tbsps. butter, 1 tsp.
vanilla; cook in double boiler until thick. Put in a baked
crust with whites of eggs on top.
COCOANUT KISSES
8 eggs 1 tbsp. corn starch
1 ¢ gran. sugar
Beat egg whites until stiff, mix sugar and corn starch
and add gradually to egg whites, beating constantly.
Put in a double boiler and cook 15 minutes. Remove and
add 2 ¢ cocoanut; flavor if desired. Drop by spoonfuls
on greased tins and bake 10 to 20 minutes.
DELICIOUS STRAWBERRY PIE
Line a deep pan with the crust and bake. Filling—1 qt.
strawberries mashed fine, 1 ¢ gran. sugar; add meringue
of the well beaten whites of 2 eggs, 2 tbsps. sugar, 1
tsp. vanilla.
MINCE MEAT FOR PIE
1 c chopped meat 1c raisins
1 ¢ currants 1 ¢ gran. sugar
1c br. sugar 1-3 c¢ molasses
3 cs. chopped apples Lie meat liquor
2 tsps. salt 2 tsps. cinnamon os
1% tsp. mace Y% tsp. cloves § 2
1 grated rind and juice of 4c wine or boiled cider
lemon 1c suet if meat is not fat
14 ¢ brandy
Cook until apples are tender.
°
GREEN TOMATO MINCE MEAT
14 pk. chopped apples isye boiled cider
1 pk. green tomatoes 1 Ib. raisins —
3 Ibs. sugar 2 tbhsps. gr. cinnamon
i.Jb. currants 2 tsps. gr. nutmeg
AT
KNOX GELATINE is measured ready for use—each package is
divided into two envelopes.
C, S. NICHOLS, Pres. S. B. NICHOLS, Vice-Pres.
STATE BANK of LIMA
Does a General Banking Business
HOWE, INDIANA
1 tsp. gr. cloves 1c suet
1 tsp. ginger 1 ¢ vinegar
Chop tomatoes fine, drain off juice, cover with cold water
and 2 tbsps. salt. Bring to a scald, and drain. Cover
again with cold water, bring to scald and drain. Then
add to tomatoes other ingredients; boil until apples are
tender. Can.
48
KNOX GELATINE solves the problem of “What to have for des-
sert.””
PUDDINGS
SUET PUDDING
1c suet chopped fine
#% c Karo syrup
Y tsp. A. & H. soda
2 cs. wheat flour
1c graham flour
1 ¢ raisins
Y% ec currants
Y ¢ ground figs
Steam three hours. Serve with a sauce.
SUET PUDDING
1 c suet chopped fine
1 c molasses
1 ¢ sour milk
1 ¢ chopped raisins
Steam three hours.
Sauce for same.
1 ¢ jelly
1c water
3% es. flour
1 tsp. A. & H. soda
1 tsp. cinnamon, cloves
and allspice
¥% tsp. corn starch
DATE PUDDING
1 ¢ sugar
1c bread crumbs
1 ¢ chopped walnuts
2 tsps. B. P.
1 c sweet milk
1c chopped dates
1 tbsp. butter
1 egg
BROWN PUDDING
2 es. flour
1 ec warm water (not hot)
1 egg
1 ¢ molasses
1 tsp. A. & H. soda
Salt
Steam 114 hours or in cups 20 minutes.
Sauce—Whites of 2 eggs (don’t beat), 2 tbsps. butter,
softened, 1 14 cs. powdered sugar. Beat well, flavor.
VEGETABLE PUDDING
1 ¢ sugar
1 tbsp. butter or
114 es. sour cream
1 c raw potato ground
1c raw carrots ground
Steam 21% hours.
1 ¢ raisins ground
1c (large) flour
1ltsp. A. & H. soda
1% tsp. cloves, cinnamon,
nutmeg
49
i A
KNOX GELATINE is GUARANTEED to please or money back
O. P. McKEE J. H. LARGE
Lumber and Coal, Lime
and Cement THE
Electric Light Plant DRAYMAN
HOWE, INDIANA HOWE, INDIANA
NORWEGIAN PRUNE PUDDING
1% lb. prunes, soak and cook in water in which prunes
are soaked. Remove meat from stones; return to water,
add le sugar, 1 cs. boiling water, 1 stick cinnamon;
simmer 10 minutes; dilute 14 ¢ of corn starch with
enough water to pour easily; add to prune mixture and
cook 5 minutes; remove cinnamon; add 1 tsp. lemon
juice. Mold, then chill. Serve with cream.
CHERRY ROLL
VY pt. flour \% tsp. salt
VY pt. oatmeal flour 114 tsp. B. P.
Add sweet milk to make soft dough. Roll and _ flour
slightly; then dot quickly with stoned cherries. Roll up
and brush with melted butter. Steam 1 hour.
SAUCE
Put in double boiler 1 tsp. melted butter, 2 tsps. flour.
Stir until smooth; add 1 ¢ boiling water, 114 ¢ sugar, 1 ¢
cherry juice. Serve hot.
OATMEAL PUDDING
2 ¢ milk 1% ¢ corn meal
Y% tsp. salt 1 ¢ cooked oatmeal
1% lb. dates or raisins 4 eggs
Cook corn meal in milk until thickened; add oatmeal.
When cool add beaten egg yolks and dried fruit. Fold
in carefully the well beaten egg whites. Bake in mod-
erate oven in pan of water 30 minutes. Serve with soft
custard.
GRAHAM PUDDING
2c graham flour 1 ¢ sweet milk
1 c molasses 1 ¢ raisins
1 tsp. A. & H. soda Steam 3 hours.’
50
Ay
KNOX GELATINE is economical—FOUR PINTS in each package.
SERRE RRR
THOROUGHLY THOROUGHLY RELIABLE 4
THE BEST RESULTS ARE OBTAINED
BY USING
Baker’s
Chocolate |
I :
mio
(Biue Wrapper, Yellow Label)
In making Cakes, Pies, Puddings,
Frosting, Ice Cream, Sauces,
Fudges, Hot and Cold Drinks
For more than 137 years this
chocolate has been the standard
for purity, delicacy of flavor
and uniform quality.
57 Highest Awards in Europe and America
The trade-mark, ‘La Belle Chocolatiere,”
on every genuine package. A beautifully
illustrated booklet of new recipes for
Sa Home Made Candies and Dainty Dishes
U.S.Pat,Omes sent free. Drop a Postal to
Established 1780 DORCHESTER, MASS.
: Walter Baker & Co. Ltd.
61
Try the KNOX GELATINE recipes found in this book.
SAUCE FOR GRAHAM PUDDING
4 ¢ butter 1% ec sweet milk
1 egg well beaten Boil, flavor.
1 ¢ sugar creamed
CORN STARCH PUDDING WITH HONEY
le milk 14, tsp. salt
2 tbsps. corn starch
3 tbsps. honey added just before removing from fire.
Mold.
DATE TAPIOCA
1% lb. chopped dates 1 pt. water (large)
1 cb. sugar 4 tbsps. minute tapioca
Stir tapioca into boiling water then sugar and dates.
Cook 1% hour in double boiler. Serve with cream.
INDIAN PUDDING ™
1 ¢ dark molasses, 1 c corn meal, 1 quart milk, scalded;
cook in double boiler until thick. Let stand until cool.
Add 1 pint milk poured “spirally.” Cover for a few min-
utes. Serve with cream.
BREAD PUDDING
2 eggs 1 ¢ boiling water
1 ¢ molasses 1c flour
1 ¢ raisins 1 tsp. A. & H. soda
2 tbsps. fat 1 tsp. cloves
1 tsp. cinnamon Stgam 2 hours.
2 cs. bread crumbs »
CARAMEL TAPIOCA
1 ¢ pearl tapioca 1 quart cold water
Soak over night; add 3 cs. dark b. sugar; cook in oven
until thick, stirring after. Serve with whipped cream.
CHOCOLATE PUDDING
2 es. stale bread or cake Butter 14 size of egg
crumbs ~ 14 ¢ sugar
4 es. boiling water 1 or 2 eggs
52
DESSERTS can be made in a short time with KNOX GELATINE.
2 squares chocolate (dis- Salt and vanilla
solved) in little milk
Bake in slow oven 1 hour. Serve with Hard Sauce.
HARD SAUCE
2 cs. 4X sugar \% c butter
2 tbsps. cream Vanilla
QUAKER PUDDING
14 ¢ fine corn meal mixed with sugar and stirred smooth-
ly into 1 quart milk scalded in double boiler
Y% ec sugar Y% c seeded raisins
3 eggs well beaten
Bake slowly 45 minutes. Serve hot with cream if pre-
ferred.
BERRY PUDDING
2 es. flour 21% tsps. B. P.
1 tbsp. butter 1% tsp. salt
¥% ec milk 1% ¢ berries
Sift together flour, B. P. and salt; work in butter, add
milk and berries. Turn in buttered mold and steam 114
hours. Serve with sauce.
APPLE PUDDING
1c flour 2 tsps. B. P.
Yecsugar 1 tbsp. fat
1 ¢ water 4 apples
Prepare like biscuit dough; spread over sliced apples
and bake.
FRUIT PUDDING
2 es. bread crumbs 1 tsp. cinnamon
Y% tsp. nutmeg Y% tsp. cloves
Y, tsp. A. & H. soda 2 tsps: B. P.
1 ¢ raisins 1 ¢ dates
1 c¢ nuts 5 1% c molasses
le milk &. 2 eggs (beaten light)
Mix dry ingredients and fruit; add molasses, milk and
eggs. Fill oiled baking powder cans # full and steam 2
hours or longer. Serve with custard.
53
Use KNOX GELATINE—the two quart package.
M. R. Schemahorn | “Jack” The Barber
Authorized Agent for the
Daleser horduCars East Side Public Square
Automobiles, Accessories,
Supplies and Repairs
HOWE, INDIANA HOWE, INDIANA
GRAHAM PUDDING
1 ¢ graham flour 1% ¢ barley flour
1 tsp. A. & H. soda 1% tsp. salt
1 tsp. cinnamon Y, tsp. cloves
Y, tsp. allspice 1 ¢ raisins
1 c molasses 1 ¢ sour’ milk
1 tsp. fat 1 egg
Mix dry ingredients and fruit; add molasses, milk, fat
and egg. Fill oiled cans 3 full. Steam 3 hours.
MARBLE PUDDING
2 es. flour ¥% tsp. salt
2 tsps. B. P. Y% tsp. cinnamon
2 eggs # ¢ sugar
4 tbsps. butter Y% ec water
114 ozs. melted chocolate
Sift together 3 times flour, B. P., salt and cinnamon. To
the yolks add sugar, butter and water. Stir in dry in-
gredients; add whites of eggs, beaten. Divide mixture
in 2 parts; add chocolate to one part. Put in buttered
mold and steam 45 minutes.
MAPLE SPONGE
1 enevelope Knox Spark- 1% c hot water
ling Gelatine Whites of 2 eggs
11% cs. cold water 1 ¢ chopped nut meats
2 es. b. or maple sugar
Soak gelatine in cold water five minutes. Put sugar and
hot water in saucepan, bring to boiling point and let boil
10 minutes in saucepan, bring to boiling point and let boil
Cool, and when nearly set, add whites of eggs beaten un-
til stff, add nut meats. Turn into mold, first dipped in
cold water, and chill. Serve with custard made of yolks
of eggs, sugar, a few grains of salt, milk, and flavoring.
54
KNOX GELATINE makes a transparent, tender, quivering jelly.
LEMON SPONGE OR SNOW PUDDING
1% envelope Knox Spark-34, ¢ sugar
ling Gelatine Y% ¢ lemon juice
Yc cold water Whites of 2 eggs
1c boiling water
Soak gelatine in cold water five minutes, dissolve in boil-
ing water, add sugar, lemon juice and grated rind of one
lemon, strain, and set aside; occasionally stir mixture,
and when quite thick, beat with wire spoon or whisk un-
til frothy; add whites of eggs beaten stiff, and continue
beating until stiff enough to hold its shape. Pile by
spoonfuls on glass dish. Chill and serve with boiled cus-
tard. A very attractive dish may be prepared by color-
ing half of the mixture red with tablet found in each
package.
CHOCOLATE PLUM PUDDING
1 envelope Knox Spark- 1% ¢ sliced citron or nuts, as
ling Gelatine preferred
34, ¢ cold water 14 ¢ currants
1 ¢ sugar 114 squares chocolate
1 ¢ seeded raisins 1 pint milk
V% tsp. vanilla Pinch salt
14 ¢ dates or figs, if desired
Soak gelatine in cold water five minutes. Put milk in
double boiler, add melted chocolate, and when scalding
point is reached add sugar, salt and soaked gelatine. Re-
move from fire and when mixture begins to thicken add
vanilla, fruit and nut meats. Turn into mold, first dip-
ped in cold water, and chill. Remove to serving dish
and garnish with holly. Serve with whipped cream,
sweetened, and flavored with vanilla.
DATE PUDDING
1 lb. dates 1 lb. nuts (chopped)
8 pints water 1c b. sugar
1 ¢ graham flour Bake 14 hour
APPLE TAPIOCA
Soak 1 ¢ tapioca in 1 quart luke warm water 1 hour.
Pare and core good cooking apples and place in pudding
dish. Pour over them the tapioca slightly salted and
55
Give the growing children KNOX GELATINE.
S, E. GLIME, Manager S. B. MILLS, Sec.-Treas.
Home Phone 36—Farmers 34 Home Phone 94-B—Farmers 2-8
HOWE SHIPPERS ASSOCIATION
Co-Operative Shippers of Live Stock. Also Buy Feed
and Coal for our Patrons.
HOWE, INDIANA
flavored. Bake until apples are tender. Serve cold with
sugar and cream.
SPANISH SAUCE
1 ¢ boiling water 2 tbsps. vinegar
1 tbsp. corn starch 1 tbsp. butter
1 ¢ sugar Flavor with nutmeg
This is a good sauce with almost any steamed or baked
pudding.
56
KNOX GELATINE is clear and sparkling.
ICES AND ICE CREAM
PINE APPLE SHERBERT
1 can grated pineapple 4 cups water
3 cups sugar Juice of 2 lemons
Add lemon juice to pineapple; boil sugar and water 5
minutes; when cold add fruit juices; strain and freeze.
Any sherbert can be made from this proportion.
MAPLE PARFAIT
4 egg yolks 1 pint thick cream
34, cup maple syrup
Beat yolks until light; add syrup; cook and keep stirring
until thick. Take from fire and whip until cold. Add
to this the pint of cream whipped. Put in mold; pack
for 4 hours.
FRUIT SHERBERT
(Economical)
14 envelope Knox Sparkling Gelatine (scant measure)
1% ec sugar 8 ¢ rich milk
1 orange 1 lemon
Grate the outside of both orange and lemon. Squeeze
out the juice and add to this the sugar. Soak the gela-
tine in part of a cup of milk for five minutes, and dissolve
by standing in pan of hot water. Stir into the rest of
the milk. When it begins to freeze add the fruit juice,
and sugar, and fruit of any kind if desired. This makes a
large allowance for five persons.
NUT FRAPPE
1% envelope Knox Spark-1 ¢ cooked strawberries
ling Gelatine 1 ¢ cream
Y, ec cold water 34 ¢ milk
1% ¢ sugar White of one egg
1 ¢ cooked Pineapple 1 ¢ chopped nuts
Soak gelatine in the cold water five minutes and dissolve
over hot water. Add dissolved gelatine to cream, milk
and sugar and stir in beaten white of egg. When cold,
add the pineapple and strawberries which have been
57
A KNOX GELATINE Dessert or Salad is attractive and appetizing.
GENT’S FURNISHINGS ESTABLISHED IN 1873
A. A. WADE, Sr.
Dealer In
CLOTHING, BOOTS AND SHOES
HOWE, INDIANA
chopped in small pieces also the chopped nuts. Serve
ice cold in sherbert glasses.
PLAIN ICE CREAM
1 qt. milk (boiled) 2 tbsp. flour
1 ¢ sugar Ye cold milk
Stir into boiling milk; cook 20 minutes stirring frequent-
ly. Add 2 well beaten eggs, from one to four cups thin
cream and sugar to taste. Cook enough to set the egg,
then strain into freezer. Cool, flavor and freeze. Many
kinds of ice cream can be made by using various fruits
and flavorings with this as a foundation.
CHOCOLATE SAUCE FOR ICE CREAM
1 sq. Baker’s chocolate 1-3 ¢ water
1 ¢ sugar 1% tsp. vanilla
1 tbsp. butter
Melt chocolate; add butter, sugar, water; boil 5 minu-
tes; cool; add vanilla; serve with vanilla ice cream.
58
Ask your grocer for KNOX GELATINE—take no other.
BEVERAGES
GINGER TEA
1 tbsp. molasses % ec boiling water
Y% tsp. ginger Y% ec milk
Mix molasses and ginger; add water gradually; boil one
minute; add milk. Serve when heated.
CREAM NECTAR
2 oz. tartaric acid 3 pints water
2 .bs. gran. sugar 1 lemon (juice)
Boil together 5 minutes; when cold add beaten whites
of 83 eggs; 14 cup flour, little water, 14 oz. essence win-
tergreen; bottle and keep in cool place. To serve put
Y, tsp. A. & H. soda in glass of water; add 2 tbsp. of
this syrup.
RASPBERRY VINEGAR
Fill stone jar with ripe raspberries; cover with strong
vinegar; let stand for a week; put through sieve crushing
out all juice; to each pint of this liquid add 114 lbs. sug-
ar; boil enough to dissolve; skim; remove from fire;
cool; bottle tightly.
GRAPE JUICE—(With Sugar)
Pick grapes off stems; wash and place in a kettle; heat
until juice flows;then strain through a coarse cloth; add
as much water as there is juice; add 1 c sugar to each
quart. Let come to a boil; bottle; seal.
GRAPE JUICE
Wash grapes in cold water; pick from stems; barely cov-
er with cold water, bring to a boil and simmer about 5
minutes. Let juice drip from flannel or cheese cloth.
Seal. Serve cold.
EGG LEMONADE
1 egg white and yolk beaten separately ; 2-3 glass water;
4 tbsp. sugar; juice 14 lemon; pour over beaten yolk;
then add beaten white.
59
Knox Gelatine improves soups and gravies.
C. MCMANUS
Dealer In
HARNESS AND HORSE FURNISHING GOODS
HOWE, INDIANA
PUNCH OR FRAPPE
1 gal. water; 1 doz. oranges; 14 doz. lemons; 2 lbs. sug-
ar; 2.qts. pounded ice; I bottle maraschino cherries or 1
can shredded pine apple. Extract fruit juices, using some
orange pulp; add cherries or pineapple.
ROOT BEER
1 cake Fleischman’s yeast; 1 bottle root beer extract; 5
gallons fresh water (luke warm); 4 Ibs. gran. sugar.
Dissolve sugar in water, add extract, then yeast thor-
oughly dissolved in a little water. Mix well, and bottle
immediately, using strong bottles or jugs. Set in a
warm place 36 to 48 hours. Remove to cellar, or to a
place of even temperature. Deynot put in ice until a
few hours before using.
60
Send for free sample of Knox Gelatine.
SANDWICHES
PIMENTO
1 can pimentoes, 3 dill or 44 dozen sweet pickles; grind
through chopper; add enough mayonnaise and peanut
butter to spread.
PIQUANT SANDWICHES
Combine 1 cup Seeded Raisins, 2-3 cup cold boiled ham,
14 cup sweet cucumber pickles and put through food
chopper. Add 1 teaspoon lemon juice and mix with
mayonnaise to spreading consistency.
CHICKEN SANDWICHES
1 c chopped chicken Y, ¢ mayonnaise
Spread on thin slices of bread
CELERY SANDWICHES
1c celery \ ¢ olives
Yc nuts Chopped fine.
Moisten with mayonnaise
SARDINE SANDWICHES
1 can sardines, 1 small onion, few olives (chopped).
Add mayonnaise or olive oil dressing.
61
Send for the Knox Gelatine recipe book.
MISCELLANEOUS
ITALIAN SPAGHETTI
2 cans tomatoes Few bay leaves
2 cans mushrooms Butter, size turkey egg
114 lbs. cheese 3 onions
2 pkgs. macaroni Pinch cayenne
1 pinch saffron
Boil all ingredients, except macaroni, and cheese for 1
hour. Cook macaroni until soft, drain, and add to oth-
er ingredients and cheese. Cook until smooth.
FRENCH DAINTIES
2 envelopes Knox Acidu- 114 c boiling water
lated Gelatine 1c cold water
4c granulated sugar
Soak the gelatine in the cold water five minutes. Add
the boiling water. When dissolved add the sugar and
boil slowly for 15 minutes. Divide into two equal parts.
When somewhat cooled add to one part one-half teas-
poonful of the Lemon Flavor found in separate envelope.
dissolved in one tablespoonful water, and one tablespoon-
ful lemon extract. To the other part add one table-
spoonful brandy, if desired, one-half teaspoonful extract
of cloves, and color with the pink color. Pour into a
shallow tins that have been dipped in cold water. Let
stand over night; turn out and cut into squares. Roll in
fine granulated or powdered sugar and let stand to cry-
stalize. Vary by using different flavors and colors, and
adding chopped nuts, dates or figs.
SPAGHETTI
Cook spaghetti until tender, drain and pour cold water
over, then drain again. Take hamburg steak seasoned.
Put in layer of spaghetti then steak. Pour over all 1
can prepared tomato soup. Bake.
CORN MEAL GRIDDLE CAKES
1c corn meal 1c flour
1 pt. sour milk 1 tsp. A, &. H. soda
1 tsp salt 1 egg
Mix milk and flour at night. Let stand until morning.
62
KNOX GELATINE comes in two packages—PLAIN and ACIDU-
LATED (Lemon Flavor).
Add egg, well beaten, salt, soda dissolved in a little wat-
er.
SPANISH RICE
1 cup cold chopped meat, 14 can tomatoes, 1 cup cold
boiled rice. Season with onion, salt and pepper. Bake
1 hr. in moderate oven.
PEAR MARMALADE
2 lbs. pears cut in small slices, 2 lbs. granulated sugar.
Juice and rind of 14 an orange and 14 lemon. Use pulp
shredded fine. Put in kettle in alternate layers of fruit
and sugar and let stand over night. Do not add lemon
and orange until ready to boil. Boil slowly until tender
and rather thick. Before removing from fire add 14 lb.
English walnut meats broken fine.
CRANBERRIES
1qt. cranberries 1lb. sugar
1 pt. water
Cook and put through colandar. Add sugar. Boil
well then pour in mould.
COLD PACK CANNING—(For Vegetables)
Use products same day as gathered. Pick over and pre-
pare as for table use. Wash free of dirt, using a sieve or
colander and running water if possible. Put vegetables
in a cheese cloth bag and blanch. If vegetables are too
large use a wire basket. By blanching is meant plung-
ing the vegetables into boiling water and keeping it
boiling during the time that the bag is in the water, Re-
move and plunge bag into cold water thoroughly. Have
the glass jars, covers and rubbers rinsed in hot water.
Set jars in pan of hot water and fill. To each quart add
Itsp. salt. Fill jars slowly with boiling water, covering
vegetables completely, put on rubbers and covers par-
tially sealed. Lower jars into boiler of boiling water
and sterilize two hours. The water in boiler should be
deep enough to come two inches over jars. Keep water
boiling during whole period of. sterilization. Remove
from boiling water, seal jars tightly. Invert until cool.
A wash boiler with a removable rack is the most advisa-
63
KNOX GELATINE is GUARANTEED to please or money back
ble utensil to use for cold-pack canning. Instead of the re-
movable rack wire holders can be procured at very little
expense. Time required for blanching depends some-
what upon the size and freshness of product, for the
smaller vegetables from 5 to 10 minutes and fifteen for
larger ones.
EGG PRESERVATION
LIMEWATER AND SALT BRINE PRESERVATIVE
Slake four pounds of good quicklime in a small amount
of water, then mix with four gallons of pure water and
add two pounds of salt. Stir the mixture thoroughly sev-
eral times, then allow it to settle. Pour off the clear liq-
uid. The clear liquid is the part in which the eggs are
preserved. There is about enough of this mixture to
preserve thirty dozen eggs, the number depending some-
what on the shape of the vessel.
WATER GLASS SOLUTION
The commercial water glass solution may be obtained
from any drug store at a cost of about twenty cents a
quart. Mix one and a half quarts of this solution with
eighteen quarts of pure water; water that has been boil-
ed preferable. Stir the mixture until the ingredients are
thoroughly mixed. A stone jar is the most suitable ves-
sel for the mixture. Two eight gallon jars are sufficient
for thirty dozen eggs, using the amount of solution pre-
scribed above. After the water glass is thoroughly mix-
ed, pour it into the different vessels to be used, being
sure that the vessels are absolutely clean. Place the eggs
in the water glass, see that those at the top are covered
by at least two inches of the liquid, and cover jars in or-
der to prevent evaporation. Put the jars in a cool place
where they will be undisturbed during the year.
SUGGESTIONS
Preserve only absolutely fresh eggs; stale eggs will not
keep in any preservative. Have your preservative ready
to receive the fresh eggs as you get them. If you are in
doubt as to the freshness of the eggs, candle them or see
whether they sink when placed in a dish of fresh water.
If an egg sinks, it is reasonably fresh.
64
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a
The KNOX ACIDULATED package contains flavoring and coloring.
Do not preserve dirty eggs or eggs that have been wash-
ed. Washed eggs will not keep because the shell has
been moistened, and dirty eggs will become tainted in
flavor. Do not use the same liquid preservative more
than one year. Spring eggs will keep better than sum-
mer or fall eggs. Infertile eggs are better than fertile
eggs for preserving. Do not leave eggs in the preserva-
tive longer than one year. Rinse the eggs with water af-
ter removing them from preservative. Eggs that are in
good condition when removed from water glass solution
will usually remain good for at least two weeks. Water
glass eggs are practically as good as fresh eggs for all
cooking purposes. If it is desired to boil them, prick a
small hole through the large end of shell before placing
them in the water. The pores of the shell have been
sealed by the solution and without the pin hole the ex-
panding air within the shell would burst it.
65
KNOX GELATINE makes Desserts, Salads, Candies, Puddings,
Ices, Etc.
66
Simply add water and sugar to the KNOX ACIDULATED package.
68
For Dainty Delicious Desserts use KNOX GELATINE,
69
Pink Coloring for fancy desserts in each package of KNOX GELA-
TINE.
70
Try KNOX ACIDULATED GELATINE with the Lemon Flavor
enclosed.
~
KNOX GELATINE makes dainty desserts for dainty people.
12
KNOX ACIDULATED GELATINE saves the cost, time and bother
of squeezing lemons.
73
See that the name K-N-O-X is on each package of gelatine you buy. ~
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